Bibliotheca Culinaria
Lodi, 2005

Who is better equipped to reveal the enormous possibilities of balsamic vinegar than a chef born and bred in Modena? And if this chef just happens to be one of the most creative professionals working in Italy today, then the theme becomes doubly intriguing. In these pages, Massimo Bottura, chef-proprietor of the Osteria La Francescana, demonstrates how this age-old ingredient is very much on the cutting-edge. Surprisingly transformable, it appears in both liquid and gelatinous forms; multi-talented it takes on the sweet and the savory; a true team-player, it brings out the best in other ingredients.  Just a drop and everything is illuminated, from Salad Cubes to Oyster Cannelloncini, from Kidnapped Cuttlefish to Parmigiano Crème Brûlée. With great panache and a pinch of irony, Bottura gives us truly post-modern Italian cooking, but with a very long memory. Like balsamic vinegar, he enhances everything he touches.  € 20,50